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Sunday, December 29, 2013

Beef Stroganoff

I actually found this recipe on someone's Facebook page. It is a slow cooker recipe, and one that you can freeze for later if you wish to. If you do want to freeze it, freeze the sauce before adding the cream cheese.

Serves 4 to 6 

2 lb cubed stew meat
2 cans Golden Mushroom soup
1 8 oz block cream cheese
1 medium onion, diced
3 tbsp Worcestershire sauce
1/2 cup water
1 tsp garlic salt
Egg noodles to serve with if you choose

 In the slow cooker, put the soup, diced onion (I used half my onion instead of all), Worcestershire, water, and garlic salt, and mix together.
 Add the meat and stir together. Cook on low for 8 hours.
Cut up the cream cheese into cubes before serving and turn the slow cooker to high. Stir in the cream cheese and let heat for 10 minutes.
I served this over cooked egg noodles and it was very delicious!

From one newbie to another, enjoy!

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